Kathryn Presner

This is an original recipe from my friend Cindy. She’d never written it down before, but kindly put it together after serving me this yummy dish one night. I knew I’d be getting cravings for it – it was that good.

The stew is delicious with plain white rice but I like to serve it with coconut-scented Jamaican rice and red beans – Skinnytaste has a tasty version.

Hearty comfort food for a chilly night!

Step 1: Wash Chicken

3 lbs. chicken
Juice from one lemon

• Make sure the chicken is skinless. Breast, leg, thigh, bone in, boneless, doesn’t matter. Personally I prefer leg and thigh, as the meat will not dry up as easily as with breast meat.
• Wash the chicken in a colander until the water runs clear.
• Squeeze the juice from one lemon over the chicken, and rub everywhere. Rinse chicken again in water, and then pat try with paper towels. (Don’t know why this step is done. Could just be a remnant of what people before refrigeration did. I did it once without the lemon step and it tasted different. So I continue to do it.)

Step 2: Make Marinade

1 medium onion
6-8 cloves garlic
1 tomato
Handful of cilantro
1 tbsp. black pepper

• Process everything in a food processor until it’s a thick paste.

Step 3: Prep Chicken

1 tsp. yellow or dijon mustard
Salt and pepper

• Put chicken a large bowl.
• Salt chicken (don’t skimp) and pepper everywhere.
• Add mustard and mix.
• Add the marinade to chicken and toss to coat.
• Take a knife and kinda stab the chicken in several spots to get the marinade in there.
• Either cover bowl with plastic wrap or put chicken in zipper-lock bag.
• Put chicken in fridge and let it marinate for at least 2 hours, or overnight if possible.

Step 4: Curry Slurry

2 heaping tbsp. curry – gunpowder, madras, or Jamaican curry powder if you can find it
1-2 tsp. turmeric – use more if your curry powder has less
2 tbsp. vegetable oil
1/2 tsp. fenugreek seeds
1 tbsp. mustard seeds

• Heat large pan to medium heat.
• Mix curry and turmeric in a small bowl and add enough water to make a thin paste. Mix well to create your curry slurry.
• Add oil to hot pan.
• Add fenugreek and mustard seeds.
• When mustard seeds start popping, add the slurry.
• Cook and stir the slurry until most of the water evaporates and the curry is darker in color. This may take a while.

Step 5: Preppin Mo’ Spices

1 tbsp. ginger paste – pound ginger in mortar and pestle or finely grate
1 tbsp. ground coriander
1 chopped onion
Salt
1 hot pepper, finely chopped – traditionally it’s a scotch bonnet pepper, but jalapenos or another type of chili would work (optional)

• Add ginger, coriander powder, and onion to slurry.
• Add salt to taste.
• Add a few drops of water if spice mix becomes too dry.
• Add finely chopped hot pepper. Be verrrrrrrry careful when chopping them and use gloves if you have them, and be prepared to wash your hands a lot. If you are making this for people who don’t like spice, you can add the whole pepper (unchopped) to the stew while it’s cooking.

Step 6: Putting It All Together

Potatoes & carrots, chopped into chunks (optional)
Whole scotch bonnet or other hot pepper (optional)

• When onions are soft, add chicken and toss all ingredients together. Cook for a few minutes with the lid on. The chicken will start to create its own juice within about 10 minutes.
• Boil 2 cups of water.
• Add potatoes and carrots if desired.
• Add whole pepper if using.
• Add enough boiling water to barely cover the chicken. You may not need all the water.
• Once water comes to a simmer, put on the lid, and lower hear to medium low. Cook for 25-30 minutes, until vegetables are done.
• When the chicken is tender, you can increase the heat to boil off some of the water, or if you’re good at mixing cornstarch to sauces, you can thicken up the gravy. I’ve never done it, cause I’m too scared.*

And you’re done!!

*Note from kp: if you try this, first mix 1-2 tsp. cornstarch well with cold water, then add the mixture to the pot.